Slow Cooker Pineapple Pulled Pork
This Slow Cooker Pineapple Pulled Pork is the ultimate dump-and-go weeknight dinner! Lean pork tenderloin is slow-cooked to melt-in-your-mouth perfection in a sweet and savory blend of pineapple juice, BBQ sauce, and warm spices. With just 15 minutes of prep time, it’s an effortless, family-friendly meal that is perfect for making slider, tacos, or loaded sweet potatoes.
Servings: 8
Calories: 265kcal
Ingredients
- 2 ½ pounds pork tenderloin silver skin removed
- 1 6-ounce can pineapple juice
- ½ cup chicken broth
- 1 cup BBQ Sauce (Sweet Baby Ray’s Original was used)
- 1 tablespoon yellow mustard
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- In a bowl, whisk together pineapple juice, broth, BBQ sauce, mustard, chili powder, onion powder, garlic powder, and smoked paprika.
- Place pork tenderloin in the slow cooker, pour pineapple BBQ sauce mixture over the pork tenderloin. Turn to coat the meat.
- Cook on LOW for 5-6 hours or until the meat easily shreds with a fork. (Pork tenderloin typically shreds between 195-205°F.)
- Shred meat using two forks, return meat to slow cooker and allow it to absorb some of the pan juices. Toss with additional BBQ sauce before serving, if desired.
Notes
Temperature: Always cook pulled pork tenderloin on LOW. Cooking the tenderloin on HIGH will seize up the muscle fibers, making it tough rather than tender.
How to Serve: This sweet and savory pulled pork is incredibly versatile. Serve it piled high on toasted brioche buns with cole slaw, tucked into warm tortillas for quick weeknight tacos, or loaded on a baked sweet potato.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of the reserved pan juices or an extra drizzle of BBQ sauce to keep it moist.
Nutrition
Calories: 265kcal | Carbohydrates: 20g | Protein: 32g | Fat: 4.5g | Sodium: 450mg
